Love Afare

The perfect alternative to a traditional chicken and mushroom pie! This International Women’s Day, we invited Actress/Host/Content Creator, Caitanya Tan, on a live cooking demo to share her tasty, vegan-inspired recipe with the all-time favourite Chilli Crab paste. Definitely a dish that brings joy to the soul!

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Ingredients

Love, Afare Chilli Crab Paste: 1 pack
Lion’s Mane Mushroom: 1 cup
Shiitake Mushroom - 1 cup
Corn Kernel - 1/4 cup
Bamboo Shoot - 1/4 cup
Tapioca Starch - 2 tbsp
Water - 1/2 cup
Oil - 2 tbsp
Frozen Prata - 8 pieces

Crockery

Pot, Bowl, Baking Tins.

Tips

The Lion’s Mane Mushroom can be substituted with your desired mushroom or even chicken! If you do not have a baking tin, you may wrap the fillings in the prata, fold the prata into half and fold in the edges together, like a dumpling.

Direction:

Making the Filling

Cut Lion’s Mane Mushroom and Bamboo Shoot into chunks.
Slice Shiitake Mushroom into thick slices
Heat oil in a pot and tumble in Lion’s Mane mushroom, Shiitake Mushroom, Bamboo Shoot and Corn Kernel. Stir fry for 5 minutes.
Add in Chilli Crab Paste and stir fry ingredients until fragrant.
Mix water with Tapioca starch in a separate bowl and toss into stir fry ingredients. Give it a good mix through!
Season with salt to taste

Making the Pie (Up to 4 Pies)

Pre-heat oven at 220°C
Wrap the baking tin with prata. Make sure to wrap the edges of the tin as well.
Spoon in the mushroom mixture into the pie dish with the fillings once they have been cooled down.
Once the prata is about ¾ filled, take another piece of prata and place it on top of the pie dish then crimp the edges of the pie.
Bake at 220°C for 20 minutes.
Voila! Leave the pies to cool for 5 minutes before serving.